WHEAT AND HERB SCONE RECIPE
Scone Ingredients:
- 1 1/2 cups All purpose flour
- 1 1/2 cups Whole-wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Dry basil leaves
- 1/2 teaspoon Dry oregano leaves
- 1/2 teaspoon Dry thyme leaves
- 1/2 cup Butter or margarine
- 2 large Eggs
- 1/2 cup Milk
Scone Preparation:
In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.
